Tuesday, March 04, 2008
Stew Pork with Dried Mandarin Orange Peel
500 g twee bak (with pork skin trimmed away)
1 piece of dried orange peel (broken into smaller pieces)
1 piece star aniseed
1 tsp szechuan peppercorns
2 slices ginger, juliened
2 tbsp corn oil
4 tbsp chinese wine
half tsp salt
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp sugar
a dash of white pepper
200 mls hot water
Cut the pork into cubes.
Heat up a heavy base pot with the oil and fry the ginger slices till fragrant.
Add in the pork and wine and stir- fry for about 3 minutes.
Add in the rest of the seasonings and then the water and let the pot boil for about 5 minutes.
Cover the pot and turn down the heat and simmer the ingredients for about an hour.
Stir the ingredients in between simmering.
When the meat has softened, the dish is ready to be served.